How to cook asparagus

Full of flavour and packed with nutrients, fresh asparagus is a great addition to many dishes. It’s easy to cook asparagus in lots of ways from steaming and boiling to grilling on the barbecue.

28/04/2017

326

how to cook asparagus

lynn wright

Asparagus is delicious with a drizzle of olive oil or butter and lemon juice

Asparagus is delicious with a drizzle of olive oil or butter and lemon juice

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The tender green spears of asparagus have been prized as a delicacy since Roman times. Asparagus tastes delicious and is loaded with vitamins, minerals and anti-oxidants.

It’s a wonderfully versatile vegetable too. Quick to cook, asparagus can be eaten on its own with a little seasoning or a light sauce as a starter; served as a side dish or enjoyed in all sorts of recipes such as asparagus and spinach soup, asparagus, pea and goat’s cheese soufflés and asparagus, pancetta and parmesan linguine with chive cream.

How to prepare asparagus

Choose firm, bright green spears with tightly closed tips. Pencil-thin asparagus is a good choice for stir-fries and salads, while thicker stems make an elegant starter.

Asparagus is best used within two or three days of purchase. Store your asparagus in the fridge upright in a glass of cold water or with a moist paper towel wrapped loosely around the bottom of the stems.

As asparagus is grown in sandy soil, wash it first under cold running water to remove any residue left in the tips.

Remove the tough, woody base from thicker asparagus by gently bending each spear until it snaps in two, and then discard the end. Alternatively, place the asparagus on a cutting board and chop off about 2 inches from the bottom of all the woody spears.

If serving asparagus cold in a salad, blanch it first. Place the asparagus in a large pot of boiling salted water and let it cook for a couple of minutes. Test a spear to check if it’s cooked but still firm. Remove from the heat and plunge the asparagus in a bowl of ice-cold water to stop the cooking process.

Steam or boil asparagus

Steaming is the best way to preserve asparagus’ nutrients and keep spears crisp. Place the asparagus either in a steamer basket over a saucepan with a little boiling water or stand the asparagus upright in three inches of boiling water. Cover and cook for 3 to 6 minutes.

To boil asparagus, submerge it in a large saucepan of boiling salted water, then cover and cook for 3 to 6 minutes. It’s easy to overcook asparagus so remove it from the boiling water as soon as it’s tender. Tying the asparagus spears in a bundle makes it easier to remove from the water once cooked.

To cook asparagus quickly, use a microwave. Place the spears in a microwave dish, add three tablespoons water and microwave, covered, on high for 2 to 4 minutes or until the spears are just tender.

How to roast asparagus

Preheat your oven to 220°C/200°C fan/gas 7. Place the spears on a baking sheet in a single layer so they cook evenly. Drizzle a little olive oil over the spears and season with salt and pepper. Roast for 10 to 12 minutes, turning the spears a couple of times if they’re thick.

How to chargrill or barbecue asparagus

This will impart a delicious smoky flavour to your asparagus. Toss the spears in a little olive oil, season lightly and place in a ridged grill pan over a high heat. Cook for 3 to 6 minutes turning the spears once or twice. On the barbecue: cook the spears until slightly brown.

How to sauté or stir-fry asparagus

It’s best to use thin asparagus for this but if the spears are a little thick, blanch and drain them first before adding to the frying pan. You can cut the spears into smaller pieces or leave whole to suit your recipe. Heat a wok, frying pan or sauté pan until hot, then add the asparagus and cook for 3 to 6 minutes. Toss the spears with butter, soy sauce or other sauce depending on your recipe.

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

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Lynn has more than 25 years' experience as a magazine editor, journalist and book author. She writes for consumer magazines and websites, covering a diverse range of topics including technology, computing, personal finance, food and nutrition.